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Healthy Vegan Baked Potato Loaded with Mushrooms and Cheese Recipe

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4.2 from 45 reviews

This Healthy Vegan Baked Potato Loaded with Mushrooms and Cheese is a delicious, wholesome twist on a classic comfort food. Perfectly baked russet potatoes are stuffed with a savory mix of sautéed mushrooms, spinach, shallots, and garlic, then topped with creamy vegan mozzarella and fresh chives. This recipe uses plant-based ingredients and is free from animal products, making it a nutritious and satisfying vegan meal that’s perfect for lunch or dinner.

Ingredients

Potatoes

  • 4 Russet potatoes, washed and wiped with a paper towel
  • 3 tablespoons avocado oil

Vegetable Filling

  • 8 oz mushrooms
  • 6 oz spinach, chopped
  • 1 shallot, minced
  • 3 cloves garlic, finely minced
  • ¼ teaspoon salt
  • ⅛ teaspoon red pepper flakes

Sauce

  • ½ teaspoon cornstarch
  • ½ cup almond milk or other plant-based milk
  • 4 tablespoons vegan butter (such as Miyoko’s brand)

Topping

  • 6 oz vegan mozzarella shreds
  • ¼ cup fresh chives, chopped

Instructions

  1. Preheat the oven and prepare potatoes: Preheat your oven to 425°F (220°C). Wash and dry the russet potatoes thoroughly, then prick each potato a few times with a fork to allow steam to escape during baking.
  2. Bake the potatoes: Rub the potatoes with avocado oil and place them directly on the oven rack. Bake for about 45 to 60 minutes, until the skin is crisp and a fork easily pierces the potatoes.
  3. Prepare the filling: While the potatoes bake, heat a pan over medium heat with a little avocado oil. Add minced shallots and sauté until fragrant and soft. Add chopped mushrooms and cook until they release their moisture and start to brown. Stir in the minced garlic, chopped spinach, salt, and red pepper flakes; cook until the spinach wilts and the mixture is well combined.
  4. Make the sauce: In a small bowl, whisk together the cornstarch and plant-based milk until smooth. Pour into the pan with the vegetable mixture and stir continuously until the sauce thickens and coats the filling evenly. Then remove from heat and stir in vegan butter until melted and smooth.
  5. Assemble the loaded potatoes: When the potatoes are done baking, carefully slice each potato lengthwise, gently fluff the inside with a fork without breaking the skin. Spoon the mushroom and spinach filling generously into each potato.
  6. Add cheese and finish baking: Top each stuffed potato with shredded vegan mozzarella. Return the potatoes to the oven and bake for an additional 10 minutes, or until the vegan cheese has melted and turned slightly golden.
  7. Garnish and serve: Remove the potatoes from the oven and sprinkle with fresh chopped chives. Serve warm as a hearty vegan main dish or a satisfying side.

Notes

  • Russet potatoes are ideal for baking due to their fluffy texture when cooked.
  • You can substitute the vegan mozzarella with your favorite brand or use a homemade cashew cheese for extra creaminess.
  • For extra protein, consider adding cooked lentils or chickpeas to the filling.
  • Adjust the amount of red pepper flakes to control the heat level of the dish.
  • The recipe can be prepared ahead by baking potatoes and filling separately; assemble and finish baking right before serving.

Find it online: https://justsosavory.com/healthy-vegan-baked-potato-loaded-with-mushrooms-and-cheese-recipe/